Black Salt is a very underrated ingredient that when used can completely alter and enhance your favorite dishes. When used in a tofu scramble, it often bring about an egg-y flavor and in other, usually Indian, dishes, it provides a certain kick that cannot be compared to any other. Black salt also has certain health benefits. It has also been used to treat issues related to digestion, such as constipation, indigestion, heartburn, bloating, and flatulence.
Here are 10 recipes using Black Salt, and don’t forget to check out these recipes and more by downloading the Food Monster App too!
1. Spicy Fruit Chaat: Indian Fruit Salad
Source: Spicy Fruit Chaat
Truthfully speaking, there are no real rules to a fruit chaat, usually tart summer fruits are used. In this version today, I have stayed away from using chaat masala, adding fresh ginger, mint and black salt instead. The dressing has some lime and brown sugar and I used grapefruit to add to a nuanced citrus like taste. This Spicy Fruit Chaat by Rinku Bhattacharya is delicious!
2. Tofu Scramble-Stuffed Avocado
Source: Tofu Scramble Stuffed Avocado
Want a wonderfully light, yet satisfying breakfast? Look no further. In this Tofu Scramble Stuffed Avocado recipe by Helyn Dunn, creamy halved avocados are stuffed with a savory tofu scramble. Not only is this breakfast different, it’s also incredibly easy to make!
3. Lemon Paprika Tofu Steaks
Source: Lemon Paprika Tofu Steaks
These delectable Lemon Paprika Tofu Steaks by Danya Dhanak are bursting with flavor, simple to prepare, and make the perfect addition to almost any dish you care to serve them with. The tofu is marinated in a simple mint, lemon, and black salt dressing and then fried to perfection in a cast iron skillet to give the steaks a crispy outside while the inside remains tender.
4. Jal Jeera: Refreshing Indian Spiced Lemonade
Source: Jal Jeera
This herbaceous Jal Jeera, or an Indian summer drink best described as spiced lemonade, can be made in just 2 minutes. Every single sip of this chilled drink will take your taste buds on a joy ride. The unique flavor of this lemonade comes from the combo of two fresh herbs — coriander and mint, and spices like roasted cumin powder, dry mango powder, ground black pepper, and black salt. In the Northern part of the India, you can get this drink at street kiosks during summertime.
5. ‘Can’t Tell the Difference’ Quiche
This ‘Can’t Tell the Difference’ Quiche by Dan Waters will elevate your brunch game to a whole new level. The faux egg mixture has the spring and texture of eggs and the hints of black salt gives it an eggy flavor. When you add that the tender roasted cauliflower and the savory sautéd vegetable, you get a breakfast classic.
6. Boiled ‘Egg’
Source: Boiled ‘Eggs’
These vegan Boiled ‘Eggs’ by Philipp Ertl are better than the real thing. The recipe uses agar agar to give the “eggs” a gelatinous consistency and black salt to give the faux eggs an eggy taste. These “eggs” go great on a salad, or spread across toast.
7. Chickpea Omelets With Mushrooms, Greens and Vegan Swiss
I was never a big breakfast eater. No, let me rephrase that. I didn’t eat breakfast often but when I did, it was a big breakfast usually at the neighborhood diner on Sunday. But when I learned that the dairy and egg industries were as cruel, if not more, than the meat industry, I knew I had to become vegan. This Chickpea Omelet with Mushrooms, Greens and Vegan Swiss by Rhea Parsons is light and fluffy. It has some of its own flavor but not so much that it competes with the fillings. My favorite fillings are greens (kale, collards, spinach) and vegan mozzarella or Swiss. I added mushrooms in this as well since it was a dinner omelet.
8. Spinach, Artichoke and Mozzarella Tofu Frittata
I like the idea of a dish that is baked and looks put-together but that has no flour, corn starch or other ingredients. It doesn’t even have oil in it. Hearty spinach, tangy artichoke hearts and ooey-gooey vegan mozzarella all baked inside the soft but firm tofu. This is incredibly easy to make. Putting it together takes 5 to 10 minutes tops and the cooking time is just enough to put together a delicious salad to go with it. It’s a perfect dish for breakfast, brunch, lunch or dinner. This Spinach, Artichoke and Mozzarella Tofu Frittata by Rhea Parsons is amazing.
9. Eggy Bread With Kala Namak
Source: Eggy Bread with Kala Namak
Before I became vegan I used to love the taste of eggs, and although scrambled tofu is awesome in its own right, it used to sometimes miss that taste I believed you could only get from actual eggs. Then I discovered black salt! Black salt (kala namak) has a strong sulfuric flavor, so I wouldn’t use it to replace other salts in everything, but it’s perfect to use when you want that eggy flavor, like in this recipe for veggy bread! Serve this veggy bread with baked beans, grilled mushrooms, grilled tomatoes and a vegan sausage to make a perfect vegan English breakfast. This time I used a day old French baguette in place of the slices of bread. This Eggy Bread with Kala Namak by Josephine Watmore is incredible.
10. Sunny Side Up Fried ‘Egg’
Source: Sunny Side Up Fried Egg
This vegan Sunny Side Up Fried Egg by Miriam Sorrell is very simple to make once you see how. Like all genius things, they are simple after they have been conceptualized, made, and served – so often is the case with the benefit of hindsight! So exciting! So, you want eggs? Now you can eat your heart out without the cholesterol or the cruelty, but with all the good taste. The white of the egg works perfectly, the yolk, well, taste for yourself, MMMMmmmmmm!!! Now, you can prepare vegan fried eggs in minutes. Once you have made these once, you will only need to look at the recipe for quantities in the future – yes, it’s that easy!
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Lead Image Source: Jal Jeera